Sous Chef

Roles and responsibilities

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.

• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to Proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,
• warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.

Desired candidate profile

Previous 5-star hotel experience is an advantage.
Excellent communication and customer service skills
Strong leadership qualities and management skills
Ability to maintain high service levels under pressure.
Additional certification(s) from a reputable Culinary school will be an advantage
3 years experience in the same capacity
Culinary Expertise: Advanced knowledge of cooking techniques, food preparation, and kitchen procedures. Expertise in specific types of cuisine may be required depending on the restaurant or establishment.
Leadership Skills: Strong ability to manage and motivate kitchen staff, maintaining a positive work environment while ensuring high performance.
Attention to Detail: Keen eye for quality and consistency in food preparation and presentation.
Time Management: Ability to multitask and prioritize effectively in a fast-paced environment, ensuring that food is prepared on time during service.
Communication Skills: Strong communication skills to liaise effectively with both kitchen staff and front-of-house personnel.
Problem-Solving: Ability to resolve issues quickly, whether it’s dealing with equipment malfunctions, staffing shortages, or last-minute changes to customer orders.
Cost Control and Budgeting: Ability to monitor food costs, manage inventory, and minimize waste to meet budgetary goals.
Creativity: Ability to contribute new ideas to the menu, innovate dishes, and keep up with current culinary trends.
Physical Stamina: Strong physical endurance to work long hours in a demanding and hot kitchen environment.